2 1/4 c  Cake flour, or 2 cups all
Purpose flour
1 ts Salt
1/2 c  Shortening
1 ts Vanilla
1 1/2 c  Sugar
1 c  Milk
3 1/2 ts Baking powder
4    Egg whites
Icing:
1/2 c  Water
1 ts Vanilla
9 c  Sifted confectioners sugar
(about 2 lbs)
1/2 c  Light corn syrup
1/2 ts Almond extract

Grease & flour a 15 1/2 by 10 1/2 by 1″ jelly roll pan. Measure flour,
sugar, baking powder, salt, shortening, milk & vanilla into a large
mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes at high speed, scraping occasionally. Add egg whites &
beat 2 minutes on high, scraping occasionally. Pour into pan, & bake
in a pre-heated 350F oven for 25 minutes. Cool. Cut into small
squares, rounds, diamonds, etc. Glaze pieces by placing upside down,
a few at a time, on a wire rack over a large bowl or baking dish.
Pour icing over top so entire cake is covered at one time. Icing that
drips off can be reheated & reused. Decorate tops with candy toppings
or decorators icing.

Icing: Combine ingredients in top of a double boiler & heat over
boiling water just to lukewarm. Remove from heat, leaving icing over
hot water to keep it thin. Tint if desired with food coloring. If
necessary add a few drops of water to obtain desired consistency.

Pastry: